Thai Traditional Monkfish Curry
Let’s taste Thai Traditional Monkfish Curry with me, it is very delicious. Fragrant, warming and delicious curry-tinged soup, lovely over rice. Adjust curry paste to increase or decrease heat. Curry paste is available in jars in Asian stores and the international aisle of many grocery stores.
|1 tablespoon of peanut oil|
|1/2 sweet onion, finely chopped|
|1 red bell pepper, chopped|
|3 tablespoons of red Thai curry paste|
|1 (14 ounce or 570 gram) of can coconut milk|
|12 ounces (570 gram) of monkfish, cut into cubes|
|1 tablespoon of fish sauce|
|2 tablespoons of lime juice|
|2 tablespoons of cilantro, chopped|
Directions to make Thai Traditional Monkfish Curry
- Heat peanut oil in a large sauce pan over medium heat.
- Stir in chopped onion, and cook until softened and translucent, 3 to 5 minutes.
- Add red bell pepper and continue to cook for 3 to 5 more minutes, until softened.
- Stir in the curry paste and cook for 1 minute. Pour in the coconut milk and slowly bring to a simmer.
- Once coconut milk begins to simmer, stir in cubed monkfish, and simmer 7 to 10 minutes, or until the fish is firm and the center is no longer opaque.
- Stir in fish sauce, lime juice, and cilantro before serving.
Related Recipe: Thai Pumpkin Coconut Curry with Chicken
Serving Size: 4
Calories Per Serving: 512